Fat Tuesday, 2010

Fat Tuesday at Chez Flannestad.

Soaking Beans

Beans and aromatics.

Cajun Triumvirate

Cajun Triumvirate.

Sangre de Toro

Rancho Gordo Sangre de Toro Beans.

Roux

Flour into hot oil.

Roux

About half way there.

Saute Veggies

Veggies into the cooked roux.

Cornbread

A nice skillet corn bread.

Fixins

Bar prepared.  How many drinks can you think of with these ingredients?

Choose Your Own Rye

Choose your own spirit for the Sazerac!

Gumbo

Chicken and Sausage Gumbo with Okra.

Beans & Greens

Beans with Collard Greens.

Anita MADE a fantastic King Cake.

I am slightly disturbed by this photo.  OK, I may not have been thorough in removing all the bouquet garni from the beans.

Guests included the lawyer, the ice cream maker, IT Manager/Musician, the artist/DJ, and the blogger/photographer/tech couple.  I dunno, sign of the times that just about everyone has a “slash” in their life’s work, but doesn’t quite have the same ring as, “Butcher, Baker, and Candlestick Maker.”

Our new acquaintance, the ice cream maker, and I have been working on Sazerac Ice Cream.  We’re up to Iteration 4 now, and while still a work in progress, this one was the best so far.  It is tough to get enough of the Whiskey flavor and still have the ice cream freeze.  We served the Sazerac Ice Cream with Anita’s King Cake.  Mrs. Flannestad got the Baby!  Guess that means she’s making the cake next time!

5 thoughts on “Fat Tuesday, 2010

  1. Erik, may I suggest that, for your whiskey ice cream, you leave some whiskey out for a few days to let the ethanol evaporate? A number of the important compounds are less volatile than ethanol (slightly), and so you should be able to take the residue left in the glass, redissolve it in whiskey, and have an “enriched whiskey extract” to make your ice cream with. Let me know how it goes!

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